INGREDIENTS
FOR THE DRESSING:
5 Tbsp. olive oil
1½ Tbsp. balsamic vinegar
Kosher salt and freshly ground black pepper to taste
FOR THE SALAD:
1 lb. leeks, trimmed and sliced thinly on a bias
1 bunch watercress, washed, dried and tough stalks removed
20 Kalamata olives, halved lengthwise
8 quail eggs, hard-boiled (or soft-boiled), peeled and halved
PREPARATION
• Combine all of the dressing ingredients in a small bowl and whisk to combine. Set aside.
• Comine the watercress, leeks and halved olives in a bowl. Pour the dressing over the mixture and toss gently.
• Divide the salad between 4 plates and garnish each plate 4 quail egg halves.
• Serve immediately.
* To clean the leeks: the slices in a bowl filled with cold water. Swish, then let sit as dirt and grit settle at the bottom of the bowl. Lift leeks out of bowl and into a colander. Meanwhile, bring a large pot of salted water to a boil. Add the leeks and boil for 3 to 4 minutes, or until just tender. Drain, then immediately shock in ice-cold water. Drain and let dry fully on paper towels.
This article appears in March 2013.